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Nadia's Easy Pumpkin Cornbread Muffins
Bread & Baking American

Nadia's Easy Pumpkin Cornbread Muffins

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 21 muffin cups with cooking spray.
  2. 2 Stir cornbread mix, baking powder, and pumpkin pie spice together in a large bowl. Add pumpkin puree and water to cornbread mixture; stir until batter is just-combined. Divide batter between prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

By Nadia Christensen

Easy Pumpkin Beer Bread with Pepitas
Bread & Baking American

Easy Pumpkin Beer Bread with Pepitas

Prep
10 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan with baking spray.
  2. 2 Stir baking mix, white sugar, brown sugar, and pumpkin pie spice together in a bowl. Add beer and stir until smooth. Pour batter into the prepared loaf pan and sprinkle the top with pepitas.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

By Corey Williams

Fruit Loaf
Bread & Baking European

Fruit Loaf

4.8

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Add water, oil, brown sugar, bread flour, gluten flour, milk powder, mixed spice, and yeast into the bread machine pan in the order suggested by the manufacturer. Select Fruit setting or the setting for Basic White Bread. Press Start.
  2. 2 If your machine has a Fruit setting, add the golden raisins and peel at the signal, or around 5 minutes before the kneading cycle has finished.

By Allrecipes Member

Vegan Sugar and Spice Muffins
Bread & Baking American

Vegan Sugar and Spice Muffins

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
  2. 2 Mix flour, baking powder, pumpkin pie spice, and salt together in a small bowl.
  3. 3 Whisk sugar, avocado oil, and aquafaba together in a bowl until sugar is dissolved. Pour in flour mixture; mix until evenly incorporated.
  4. 4 Spoon batter into the prepared tin, filling each cup halfway full.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
  6. 6 Combine sugar and cinnamon in a shallow dish to make the topping. Remove hot muffins from the tin and dip in melted margarine; roll in cinnamon sugar to coat. Serve warm.

By Shannan Labrador

Pumpkin-Cream Cheese Mini Loaves
Bread & Baking American

Pumpkin-Cream Cheese Mini Loaves

4.5

Prep
20 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 8 mini loaf pans.
  2. 2 Beat pumpkin purée and 3 eggs in the bowl of a stand mixer until smooth.
  3. 3 Whisk 1½ cups flour, brown sugar, ½ cup white sugar, pumpkin spice, and baking soda together in a bowl; beat into pumpkin mixture until smooth. Set aside.
  4. 4 Combine cream cheese, ¼ cup sugar, 1 egg, and 2 teaspoons flour in a bowl until smooth.
  5. 5 Divide ½ pumpkin mixture among prepared mini loaf pans. Divide cream cheese mixture between pans; divide remaining ½ pumpkin mixture over top.
  6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool before serving, 10 to 15 minutes.

By sladeslady

Pumpkin Zucchini Bread
Bread & Baking American

Pumpkin Zucchini Bread

4.7

Prep
20 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
  2. 2 Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
  3. 3 Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.
  4. 4 Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.

By Dubby Jr

Pumpkin Wheat Honey Muffins
Bread & Baking American

Pumpkin Wheat Honey Muffins

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Place raisins in a cup; add hot water to cover. Set aside to plump, 3 to 5 minutes.
  3. 3 Whisk whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl; make a well in the center. Add pumpkin purée, oil, honey, and eggs to the well; mix well.
  4. 4 Drain excess water from raisins. Stir raisins and walnuts into batter. Spoon batter into the prepared muffin cups, filling each ⅔ full.
  5. 5 Bake in the preheated oven until tops spring back when lightly touched, about 18 minutes. Cool.

By Colleen Moir

Pumpkin Bread with Raisins and Pecans
Bread & Baking American

Pumpkin Bread with Raisins and Pecans

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two loaf pans.
  2. 2 Sift flour, baking powder, pumpkin pie spice, salt, and baking soda together in a large bowl. Toss raisins and pecans with 1 tablespoon flour mixture in a separate bowl; set aside.
  3. 3 Beat sugar and butter together in a large bowl with an electric mixer until fluffy. Add pumpkin purée, eggs, orange juice, and vanilla extract; beat until well combined. Slowly add flour mixture; blend thoroughly. Fold in raisins and pecans.
  4. 4 Divide batter evenly between the prepared pans.
  5. 5 Bake in the preheated oven until firm and tops spring back when lightly pressed, 30 to 40 minutes. Cool completely on wire racks before serving.

By Nelena Brown

Gluten-Free Zucchini Muffins
Bread & Baking American

Gluten-Free Zucchini Muffins

Prep
20 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 12 standard-sized silicone baking cups with cooking spray.
  2. 2 Mix protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum in a large bowl until evenly blended.
  3. 3 Whisk eggs, zucchini, applesauce, stevia powder, and oil in a medium bowl until combined. Add to flour mixture and stir until just combined. Fold in walnuts; let batter sit, about 5 minutes.
  4. 4 Spoon batter into the prepared muffin cups, filling each to the top.
  5. 5 Bake in the preheated oven until fully cooked in the centers, about 30 minutes. Cool on a wire rack; remove from liners when completely cooled.

By nanzinmaine

Pumpkin-Apple Cider Muffins
Bread & Baking American

Pumpkin-Apple Cider Muffins

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
  2. 2 Combine flour, sugar, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg in a large mixing bowl. Add pumpkin, applesauce, apple cider, eggs, raisins, and walnuts. Stir until thoroughly combined. Divide batter evenly between the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, or the center springs back when touched, 22 to 25 minutes.

By trish

Perfect Pumpkin Muffins
Bread & Baking American

Perfect Pumpkin Muffins

4.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
  2. 2 Mix pumpkin, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
  3. 3 Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in another large bowl; pour into pumpkin mixture. Stir until well combined.
  4. 4 Spoon batter into the prepared muffin cups, filling each 3/4 full.
  5. 5 Bake in the preheated oven until muffins are golden and spring back easily when pressed, 25 to 30 minutes.

By SASHA

Pumpkin Cream Cheese Bread
Bread & Baking American

Pumpkin Cream Cheese Bread

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
  2. 2 Combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest in a medium bowl; beat until smooth. Set aside.
  3. 3 Sift together 1 ⅔ cups flour, baking soda, salt, cinnamon, cloves, and pumpkin pie spice; set aside.
  4. 4 Place pumpkin, vegetable oil, 2 eggs and 1 ½ cups sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired.
  5. 5 Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
  6. 6 Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 to 70 minutes. Cool bread in pans briefly before removing to a wire rack to cool completely.

By Tina Andre' Fox

Drunken Chocolate Pumpkin Bread
Bread & Baking American

Drunken Chocolate Pumpkin Bread

Prep
15 min
Cook
110 min
Total
125 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Toss pumpkin cubes, olive oil, and 1 teaspoon salt together in a bowl; spread onto a baking sheet.
  3. 3 Roast pumpkin in preheated oven for 30 minutes, increase heat to 425 degrees F (220 degrees C), and continue roasting until the pumpkin is tender, about 30 minutes more.
  4. 4 Cool pumpkin cubes completely. Trim away outer edges so you have only soft, mashable pumpkin remaining. Measure 2 cups of mashed pumpkin; reserve remainder for another use.
  5. 5 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
  6. 6 Mash 2 cups pumpkin, sour cream, and creme de cacao together in a bowl with a potato masher until the mixture is relatively lump-free.
  7. 7 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Beat vanilla extract and the pumpkin mixture into the butter mixture with the last egg.
  8. 8 Mix flour, pumpkin pie spice, baking soda, baking powder, and 1/4 teaspoon salt together in a separate bowl; stir into the pumpkin mixture. Fold chocolate chips through the resulting batter and pour into the prepared baking dish.
  9. 9 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

By MattS

Chocolate Almond Pumpkin Bread
Bread & Baking American

Chocolate Almond Pumpkin Bread

4.7

Prep
15 min
Cook
75 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a 9x5-inch loaf pan with cooking spray.
  2. 2 Mix flour, sugar, baking soda, salt, cloves, cinnamon, nutmeg, pumpkin pie spice, and baking powder together in a large bowl. Add pumpkin puree, vegetable oil, water, and eggs; beat until well incorporated and smooth. Gently stir in chocolate chips and almonds. Pour batter into the prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 1 hour and 15 minutes. Let cool in pan for 10 minutes before transferring to a wire rack to finish cooling.

By SueHoo

Vegan Pumpkin Muffins
Bread & Baking American

Vegan Pumpkin Muffins

Prep
20 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a jumbo 6-cup muffin tin and 1/2 of a standard muffin tin with cooking spray.
  2. 2 Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.
  3. 3 Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
  4. 4 Whisk almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in a separate bowl. Fold in flour mixture using a rubber spatula until batter is just combined. Do not overmix.
  5. 5 Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.
  6. 6 Mix oats, flour, cinnamon, and salt together to make streusel topping. Rub in coconut oil until large clumps form. Fold in pecans. Sprinkle 2 tablespoons of the streusel over the jumbo muffins. Top standard-sized muffins with 1 tablespoon streusel.
  7. 7 Bake muffins in the preheated oven for 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Bake standard-sized muffins for 5 to 8 minutes more. Bake jumbo muffins for 10 to 15 minutes more.
  8. 8 Let cool for a few minutes before removing from the tins.

By thedailygourmet

Mayan Mocha Powder
Breakfast Mexican

Mayan Mocha Powder

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine sugar, nonfat dry milk powder, instant coffee granules, cocoa powder, pumpkin pie spice, cinnamon, and ground red pepper in a bowl until thoroughly mixed. Store in an airtight lidded container or a resealable plastic bag.

By JJGammon

Spicy Pumpkin Chili
Dinner Mexican

Spicy Pumpkin Chili

4.4

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Add beef; cook and stir until crumbly and no longer pink, about 5 minutes. Add onion, garlic, and pepper flakes; cook until beef browned and onion softened. Add bell peppers; cook 5 minutes.
  2. 2 Meanwhile, combine diced tomatoes, kidney beans, black beans, great Northern beans, pumpkin purée, fire-roasted tomatoes, tomato sauce, and tomato sauce with garlic and onions in a large slow cooker; season with pumpkin pie spice, chili powder, cumin, and salt. Stir in ground beef mixture.
  3. 3 Cover slow cooker. Cook on Low until chili is hot, 1 to 2 hours.

By Dac Kennedy

Pumpkin Butter IV

Pumpkin Butter IV

4.4

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil. Mix in sugar all at once. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.

By Bea Gassman

Sparkling Apple Cider Mimosa
Drink

Sparkling Apple Cider Mimosa

3.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Add sugar and pumpkin spice seasoning to a bowl; mix.
  2. 2 Dip champagne flute rims in water, then season each rim with sugar and pumpkin spice mixture.
  3. 3 Add 1/2 cup of Domaine Ste. Michelle to each glass. Fill the rest of the glass with apple cider.

By Chateau Ste Michelle

Pumpkin Butter II

Pumpkin Butter II

4.5

Prep
Cook
Total

Instructions

  1. 1 In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
  2. 2 Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
  3. 3 Transfer to sterile containers, and chill in the refrigerator until serving.

By Sara

Maple Butter

Maple Butter

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended. Chill in the refrigerator, for about 30 minutes. Form into a roll using waxed paper and store wrapped. It can be frozen for later at this point if desired.

By paynes

Make-Ahead Hot Buttered Rum Mix
Drink

Make-Ahead Hot Buttered Rum Mix

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix the brown sugar together with the butter and orange peel in a mixing bowl until evenly blended. Use immediately, or cover and refrigerate for up to 1 month.
  2. 2 To make 1 serving, place 1 rounded tablespoon of the brown sugar mixture into a mug. Add the rum and boiling water, and stir until the mixture is completely dissolved.

By SPICEGIRL522

Pumpkin Oatmeal
Breakfast

Pumpkin Oatmeal

3.9

Prep
5 min
Cook
3 min
Total
8 min

Instructions

  1. 1 Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

By JULOYES

Pumpkin Butter III

Pumpkin Butter III

4.4

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 In a medium saucepan over medium heat, mix solid pack pumpkin puree, applesauce, apple juice, brown sugar and pumpkin pie spice. Bring mixture to a boil. Reduce heat, and simmer approximately 1 1/2 hours. Transfer to sterile containers and chill in the refrigerator until serving.

By Sheri

Pumpkin-Spice Latte Bombs
Drink

Pumpkin-Spice Latte Bombs

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Break 4 ounces of the white chocolate into small pieces and place in a medium microwave-safe bowl; microwave on HIGH, stirring at 30-second intervals, until melted, about 1 1/2 minutes. Spoon about 1 tablespoon of the melted chocolate into each of 6 (1 3/4-inch) silicone ball molds. Immediately flip mold over onto a cutting board or plate to allow chocolate to drip off and coat the mold. Let stand 2 minutes. Flip back over and use an offset spatula to scrape the tops of molds to clean them off, placing any dripped chocolate back into the bowl. Place silicone mold in freezer to set, about 5 minutes. Release chocolate "cups" from silicone molds; set aside. Repeat with another 4 ounces of chocolate.
  2. 2 While the molds chill, stir together beverage mix and pumpkin pie spice in a small bowl. Spoon 2 teaspoons of the mixture into 6 of the "cups."
  3. 3 Place the bowl of the leftover melted chocolate back in the microwave; microwave on HIGH until melted, about 30 seconds. Spoon or pour into a small zip-top plastic bag or piping bag and snip off 1/16-inch of the corner. Pipe a thin chocolate line along the edge of the 6 filled white chocolate cups. Place remaining 6 cups on top, using the white chocolate line as glue. Smooth out with your finger, and gently place in silicone mold; freeze until set, about 5 minutes.
  4. 4 Remove the balls from freezer, and dip an offset spatula in very hot water; use it to smooth out edges of the chocolate ball seam. Set aside.
  5. 5 Break remaining 2 ounces of chocolate into pieces, and place in a small microwave-safe bowl; microwave on HIGH until melted, about 30 seconds. Add food coloring, and stir to combine. Place in a separate ziplock bag and snip off 1/16-inch from a corner. Pipe in a zig-zag pattern on the balls. Freeze until set, about 5 minutes.
  6. 6 To serve, brew an 8- to 10-ounce cup of your favorite coffee. Place a bomb in the hot cup of coffee and stir to melt.

By Allrecipes Editorial Team